Copycat Outback Steakhouse Blooming Onion

Copycat Outback Steakhouse Blooming Onion

You’ll Need:
2 Vidalia or Texas Sweet Onions

Batter:
1/3 C. Cornstarch
3/4 C. Flour
1/2 c. panko bread crumbs
1 tsp. Garlic — minced
1 tsp. Paprika
1/2 tsp. Salt
1/2 tsp. Pepper
1 Can Flat Beer (not lite)

Seasoned Flour:
1 C. Flour
2 tsp. Paprika
1 tsp. Garlic powder
1/4 tsp. Pepper
1/8 tsp. Cayenne pepper

Mix cornstarch, flour, and seasonings until well blended. Add beer, mix well. Cut about 3/4″ off the top of the onion and peel. Cut into onion 12 to 16 vertical wedges, but do not cut through bottom root end.

Plunge the onion into boiling water for 1 minute. Remove the onion from boiling water and immediately plunge into ice water for 3 minutes.

While it’s cooling, mix the seasoned flour mixture in a medium-size bowl and set aside. Take it out of the water and gently “drop” the onion root end facing down, onto a counter top until it opens up (aka) “flowers”.

Dip onion in seasoned flour and remove excess by shaking. Dip into the batter.

Gently place in fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over, and fry an additional 1 1/2 minutes, or until golden brown.

Drain on paper towels. Place onion upright in a shallow bowl and remove center core with circular cutter or apple corer. Serve hot with creamy chili sauce.

Creamy Chili Sauce:
1/2 c. Mayonnaise
1/2 c. Sour cream
1/8 C. Chili sauce
1/8 tsp. Cayenne pepper

To make the creamy chili sauce, simply combine all ingredients in a small bowl, mixing well. The sauce recipe may be doubled if needed. If you prefer it to have a little more kick, add 1 teaspoon of horseradish.